This just in from our parent company, the Local Moms Network: Thank you to our food contributor Kathleen Ashmore from Kat Can Cook for sharing her Meal Prep Turkey Meatballs with Broccoli. Love these for a quick, healthy weeknight dinner. The best part? You probably have everything you need to make them in your pantry and freezer.
Meal Prep Turkey Meatballs with Broccoli
Yield: About 40 golf ball-sized meatballs
Ingredients
10 ounces frozen broccoli, defrosted
4 cloves garlic, minced
¾ cup unseasoned breadcrumbs (fresh or store-bought Panko-style)
½ teaspoon dried oregano
½ teaspoon dried basil
2 large eggs
2 tablespoons milk of choice (almond milk for dairy free)
2 tablespoons olive oil
2 lb. ground dark meat turkey
2 teaspoons Kosher salt
½ teaspoon cracked pepper
Olive oil
Instructions
- On a large cutting board, mince the defrosted broccoli florets finely with a knife. I like for this texture to be close to a puree and very finely chopped so the broccoli blends in and throughout the meatballs.
- Heat the oven to 400 degrees F.
- Line the bottom of a large sheet pan with parchment paper and set aside.
- In a large bowl, combine all of your ingredients.
mixture and gently but thoroughly combine. I do this with my hands so as not to overwork. - Using a small ice cream scoop, measure out the meatballs and roll gently in hands to shape into a ball. Place onto prepared sheet pan. Drizzle tops lightly with oil.
- Bake for 20-25 minutes, or until browned and just cooked through.
- Serve meatballs with homemade or store-bough tomato sauce on the side for dipping, or with sauce over spaghetti
